Stuffed yellow squash

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 320.3
  • Total Fat: 17.0 g
  • Cholesterol: 54.4 mg
  • Sodium: 280.1 mg
  • Total Carbs: 26.2 g
  • Dietary Fiber: 7.4 g
  • Protein: 19.1 g

View full nutritional breakdown of Stuffed yellow squash calories by ingredient
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Number of Servings: 6


    6 large Summer squash
    1/2 cup hulled barley (may substitute pearl)
    Salt, .to taste (start with 1/8 teasp)
    Pepper, black,(to taste, start with 1/2 teasp)
    1/2 teaspGarlic powder,
    1 pound lean breakfast sausage
    2 tablespoons Butter Buds,
    1 15oz canCanned Tomatoes,
    Cooking spray


Spray skillet with cooking spray. Brown sausage and poor off grease/fat. Add barley, salt, bepper, garlic powede to the drained sausage and mix thoroughly.

Wash sqaush. Cut off the necks of the squash and slice the neck thinly. Cut the body ofthe squash in half lengthwise and scoop out the seeds. Fill the bottom half of each squash shell with the meat mixture. PUt the top half ontop. you may need toothpicks to hold them together.
Put in a large pot and pour tomatoes and their juice over squash. Bring to a boil, reduce heat and simmer about1 hour until barley is tender. YOu may have to add a littel water depending on the barley

Number of Servings: 6

Recipe submitted by SparkPeople user NATUREPHOTO.

TAGS:  Beef/Pork |

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